Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Coffee Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a bowl, beat the egg and mix in the sugar and molasses.
Stir in the boiling coffee and butter until combined.
Add the mixed spice, chopped raisins, flour, and baking soda. Mix well.
Pour the batter into a greased baking pan.
Bake
Bake for about 30-35 minutes or until a toothpick comes out clean.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Raisin + flourtop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + raisintop 12% of all pairsSmell alikelowCooked together3,577 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Binds the batter and adds structure as it sets in the oven.
- Flour
- Provides the main structure that holds the cake together as it bakes.
- Baking soda
- Reacts with the molasses and acidity to make the cake rise and lighten.
- Molasses
- Adds moisture, dark color, and a rich, slightly acidic flavor.
- Sugar
- Sweetens the cake and helps it brown and stay moist.
- Butter
- Adds fat for tenderness and richness in the crumb.
The step that matters
Adding the baking soda. Baking soda needs an acidic partner, such as molasses, to produce gas for rising. Mix it in evenly so the batter rises uniformly rather than in patches.
Swap the raisin
How well each one fits the dish's main ingredients (egg, sugar, molasses, coffee, butter, flour):
- Raisinthe original
- Vanillafits about as well
- Figfits less well
- Bananafits less well
Fit is the average pairing score against egg, sugar, molasses, coffee, butter, flour. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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